1- Meal preparation, presentation, distribution , serving period and sanitation standards HACCP.
2- Area presentation, organization, cleanliness, sequence of service and production flow, revenue and cost allocation administration, payroll and training of team.
3- Menu presentation and pricing, menu and service style and presentation, menu coordination and balance, in room systems and quality tracking
4- Equipment review and audit, inventory schedule and reports, equipment and area maintenance update and reports, Operating equipment inventory and ordering suggestive process, Customer service programs for all segments to better comments-utilization-revenue.
5- Maintain records and generate reports of all Meals served in room, Cafe and extra catering services provided that contributes to F&B revenue thus justifying cost of sales/operations.
6- Responsible for getting daily feedback from the In Patients, Caf guest internal and external.
7- Reports daily to Support Service Manager/Dietician all aspects of Operations.
8- Responsible for efficient running of Catering of inpatient/Cafe and other operations at the hospital.
9- Co-ordinates preparation of Menu on day-to-day basis with the Chef/Sous chef at site.
10- Responsible to ensure that an opening and closing operational checklist is followed and audited that covers all cleanliness and service /production task list.